Purslane, Mint, and Lettuce Salad with Spicy Yogurt Dressing

Ingredients

• 4 cups purslane leaves and tender stems 
• 4 cups boston lettuce leaves loosely packed
• 1 cup torn frisée 
• 1 large garlic clove minced
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive oil extra-virgin
• 2 tablespoons peppermint chopped
• 1.3 cups persian seedless thinly sliced
• 0.3 cup yogurt plain
• 0.5 tsp chile flakes red

Equipment

• bowl
• whisk
• chefs knife

Directions

1. Put purslane, butter lettuce, frise, cucumber, and mint in a large serving bowl.
2. Sprinkle garlic with salt, then mash into a paste with the flat side of a chef's knife. Scrape paste into a bowl and whisk with oil, yogurt, and chile flakes.
3. Pour dressing over greens and toss gently but thoroughly.
4. * Peppermint is much stronger than the common grocery-store spearmint, with darker, more elongated leaves and purplish stems. Find it at well-stocked grocery stores (or grow your own).